• 1 C. Pecans, chopped and toasted
• 3 1/2 Tbsp. Sherry Vinegar
• 2 tsp. Dijon Mustard
• 1 Shallot, chopped fine
• 4 Tbsp. Extra Virgin Olive Oil
• Salt and Pepper
• 8 C. Mixed Baby Lettuces, with at least half Butter Lettuce, washed and torn
• 13 oz. Nueske's Applewood Smoked Duck Breast, fat cap removed, meat thin-sliced into bite-sized pieces
• 6 oz. Sartori Montamore Cheese, flaked/crumbled
• 1 C. Raspberries
• 1 C. Blackberries

Toast the pecans in a medium sauté pan, over medium heat.  Stir constantly and remove as soon as the pecans begin browning.

Whisk together the vinegar, shallot, and mustard in a large bowl and then whisk in the olive oil and add salt and pepper, to taste.

Add the lettuce, duck, and cheese to the large bowl and toss to coat with the dressing.  Sprinkle salad with berries and pecans before serving.